12/14/2011

Kitchen Tip

I have quite a few recipes that require chipotle peppers and adobo sauce, but I do not have a single recipe that uses the entire can. Most of the recipes I have call for 1-2 chipotles and/or a teaspoon or more of adobo sauce. That leaves me with extra peppers and sauce. To make sure the leftover peppers and sauce don't go bad before the next time I need them, I freeze them separately.

For the peppers, I remove any excess sauce and lay them on a parchment lined baking sheet and freeze.

For the sauce, I place a teaspoon in each well of a small ice cube tray (I found this one at The Container Store) and freeze.

Once they are completely frozen, I place them in labeled freezer bags until ready to use. I find that the peppers are easier to chop in their frozen state.

Yeah, this is the way to do it! The other day I needed just a couple tablespoons of tomato paste, so I froze tablespoon dollops of the leftover for future use. Can't wait to get some adobos in the freezer.